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Tex-Mex Corn Fritters with Cilantro Lime Dip

Fresh corn and jalapenos in a battered and pan fried with a flavorful sour cream.
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Tex-Mex Corn Fritters with Cilantro Lime Dip
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Servings: 4
Total Time: 30 minutes ative, 30 minutes inactive
Recipe by: Rae


2 eggs
1/2 cup flour
1/2 cup milk
1/2 cup shredded Monterey jack and cheddar cheese
1/2 tsp cumin
1/2 tsp baking powder
s & p
4 ears fresh corn, shucked and cut off the cob
1 large jalapeno, seeded and diced
1/2 red onion, diced
Dipping Sauce:
1/2 cup sour cream
2 TBSP 1/2 & 1/2
2 wedges lime, squeezed into juice
dash cumin
dash salt
1 tsp cilantro


1. In a large bowl whisk the batter ingredients together.

2. Add the filling ingredients and mix together. Cover and refrigerate 30 minutes.

3. In the meantime mix the dipping sauce ingredients in a small bowl and set in fridge til needed.

4. Heat a large cast iron pan over medium high heat with 2-4 TBSP oil. Carefully pour 1/4 cup of the batter mix into the oil and flatten lightly with the back of the measuring cup. Add as many fritters as possible without overcrowding the pan.

5. Cover the pan with a baking sheet or mesh splatter guard, they will pop!!!
Cook until well browned on one side, turn (recover the pan!) and cook until well browned and cooked through. Remove from pan with a spatula and drain on paper towels. Season with a little salt. Repeat until all the batter is cooked.

6. Serve with dipping sauce.

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